This video is from Lesson 2 of the CACFP Trainer’s Tools: Feeding Infants kit. It helps child care providers learn to identify and respond to a baby’s hunger and fullness signs.
This video is from Lesson 3 of the CACFP Trainer’s Tools: Feeding Infants kit It contains suggestions for creating a breastfeeding-friendly environment, best practices parents can follow for labeling and transporting breastmilk to a child care site, and it introduces the Breastfed Babies Welcome Here! A Mother’s Guide as a resource for breastfeeding mothers.
This video is from Lesson 4 of the CACFP Trainer’s Tools: Feeding Infants kit. It describes best practices for handling and storing breastmilk and infant formula at a child care site.
This video is from Lesson 7 of the CACFP Trainer’s Tools: Feeding Infants kit. It helps child care providers know when a baby is developmentally ready for solid foods.
This memorandum supersedes policy memo SP 31-2013, “Salad Bars in the National School Lunch Program,” dated March 27, 2013. This revision includes policy changes and general updates to outdated resources/website links and updated questions and answers.
This memorandum clarifies juice and yogurt allowances based on the child care and preschool meal pattern updates and incorporates the meal pattern flexibilities related to flavored milk. The flavored milk flexibilities apply to the National School Lunch Program, School Breakfast Program, the Child and Adult Care Food Program, and the Special Milk Program for Children effective beginning in school year 2019-2020.
This eleven-lesson curriculum for 3rd and 4th grades includes bulletin board materials, veggie dice, fruit and vegetable flash cards, and ten issues of Garden Detective News for parents/caregivers.
This set of five colorful decals for secondary schools help promote healthy choices at meals.
This memorandum provides guidance on crediting surimi seafood in the child nutrition programs, including the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program and Summer Food Service Program. Surimi seafood is a pasteurized, ready-to-eat, restructured seafood usually made from pollock (fish).
This memorandum provides guidance on crediting popcorn in the child nutrition programs, including the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program and Summer Food Service Program.